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Wine and Thyme Macaroni and Cheese

Erica Schwarz
5 from 2 votes
Servings 2


  • 6 oz corkscrew shaped pasta
  • 2 Tbs unsalted butter
  • 2 Tbs all-purpose flour
  • 1 tsp fresh thyme leaves
  • 1/4 cup dry white wine
  • 1-1/2 cups milk
  • 2-1/2 cups shredded Vermont white sharp cheddar divided
  • 1 tsp kosher salt + more to salt the pasta water
  • pinch fresh cracked pepper
  • 1/2 tsp Dijon mustard
  • 1 Tbs plain panko breadcrumbs
  • 1/2 tsp extra virgin olive oil
  • 1 slice bacon cooked and crumbled or 2 tsp bacon flavored bits (the latter is a vegetarian option)


  • Preheat oven to 350F.
  • Bring a large pot of water to a boil. Add a handful of salt, and cook the pasta to al dente according to package directions.
  • While pasta is cooking, heat a medium saucepan with the butter and flour, whisking until smooth. When it starts to bubble a little, cook 1 minute. Add the thyme and cook another 30 seconds. Slowly add the wine and milk, whisking constantly. Cook, stirring, ~2 minutes until just a little thickened.
  • Remove from the heat and add 2 cups of the cheese, salt, pepper, and mustard. Stir until smooth.
  • When the pasta is done, drain and add to the cheese sauce. Ladle into 2 (14 oz) ramekins (which is what I did in the photo) to serve 2 as a main course. Alternatively, use a small casserole dish to serve 4 as a side dish. Top with the remaining cheese.
  • In a small bowl, combine the panko breadcrumbs, bacon, and olive oil, and top the mac ‘n cheese. Bake at 350F for 20-25 minutes until very bubbly and golden on top. Serves 2 as a main course or 4 as a side dish.